Auguste Escoffier

Georges Auguste Escoffier (Villeneuve-Loubet, October 28th 1846 - Monte Carlo, February 12th 1935) is a Cuisinier French.

The “king of the cooks, the cook of the kings”, it modernized and codified the refined high-class cooking created by Marie-Antoine Lent and developed the concept of “brigade of kitchen” by rationalizing the allocation of the functions in the team and while taking care of the brand image of the cook (clean, meticulous person, not drinking, not smoking, not shouting).

Collaborator of César Ritz, he will be chef of the Grand Hotel of Monte Carlo, of the Grand National of Lucerne, of the Savoy and the Carlton of London and of the hotels '' Ritz '' with Paris and New York.

It trained many pupils and disciples: Paul Thalamas, Paul Jullemier, Eugene Herbodeau, Joseph Donon…

He is the creator, inter alia, of the Peach Melba, the Beautiful-Helene pear, and the crepes Suzette.

Works

  • the culinary Guide. Helps practical memory of kitchen. With the collaboration of Misters Philéas Gilbert and Emile Straw , Flammarion, Paris, 1903.
  • the Book of the menus. Essential complement of the culinary guide , Flammarion, Paris, 1912.
  • My Kitchen , 1934.
  • a review entitled Notebooks of Épicure .

External bonds

  • Foundation Auguste-Escoffier
  • Escoffier-society (in English)

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